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Wednesday, January 29, 2014

Mutton Ghuguni ( Mutton and Yellow Peas Curry )

Mutton curry and ghuguni(yellow peas curry) both have a cult following in Orissa. The two dishes cannot be more different from each other and yet are equally delectable. So it is little wonder that they had to come together and create yet another delicious recipe.

Mutton fat or 'Charbi' is usually added to ghuguni to improve its flavor while keeping the costs low, I preferred adding mutton pieces instead. This is my way of cutting back on my meat intake as one would have fewer pieces of meat in a ghuguni as compared to a full fledged mutton curry. One can serve this with roti, paratha, chakuli or even rice.

Preparation: Soak the yellow peas for about 8 hours. Wash and put in a cooker along with potato, salt and turmeric powder. Cook for 1 whistle. Open when steam escapes and remove the potato.

Marinate the mutton pieces with all the ingredients for the marinade for 1 hour. Cook or 2-3 whistles or till it is sixty-seventy percent done. Transfer this to the pressure cooker containing the boiled peas. Cook together for another 1-2 whistle . Allow the steam to escape before opening lid.

Cut the onion and tomato into small pieces. Peel the potato and cut into medium sized cubes.

Cooking: Heat oil in a deep vessel. When it starts smoking, add the cumin seeds and bay leaf. Wait till it splutters, and then add onion pieces. Fry the onion for about 2-3 mins and then add ginger-garlic paste.